{"id":2836,"date":"2014-12-14T20:18:10","date_gmt":"2014-12-14T20:18:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2836"},"modified":"2014-12-14T20:18:10","modified_gmt":"2014-12-14T20:18:10","slug":"baked-eggs-with-prosciuto-tomato-and-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2836","title":{"rendered":"baked eggs with prosciuto, tomato, and kale"},"content":{"rendered":"

\"baked_eggs_prosciuto_tomato\"<\/a><\/p>\n

It was an off day, meaning it was neither a Greenmarket day (so no fresh fish) nor one on which I wanted to serve any significant amount of meat. \u00a0A simple vegetarian pasta dish would normally have been in order, but then I thought\u00a0about the fresh eggs, perfectly ripe tomatoes, thinly-sliced prosciutto, and a bit of some very sweet kale which\u00a0I had on hand, , so I looked around for a formula.<\/p>\n

Mark Bittman again.<\/p>\n

His 2007 recipe, “Baked Egg With Prosciutto and Tomato<\/a>” became my\u00a0starting point. \u00a0I had stashed the clipping in my ‘breakfast\/lunch’ folder, but I had never used it, perhaps because it suggested only one egg\u00a0for\u00a0each portion. \u00a0I never totally forgot it however, even though I rarely actually cook breakfast, and seldom cook\u00a0lunch; \u00a0by the time either of us is thinking of those meals,\u00a0neither is willing to hold off hunger to wait\u00a0for the prep.<\/p>\n

But I love eggs, and I can appreciate them\u00a0with\u00a0any meal, so I took another look at the recipe and\u00a0decided that adding two more eggs to the cazuelas would not corrupt\u00a0it. Bittman’s\u00a0text also suggested adding cooked spinach or asparagus to\u00a0the bottom of each\u00a0vessel; \u00a0I had some purple kale and was\u00a0sure it would do just fine.<\/p>\n

It made for a pretty decent dinner. \u00a0 Breakfast or lunch even.<\/p>\n